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Mazapán de Toledo
Almond marzipan figures
Mazapán de Toledo: almond marzipan figures glazed with egg yolk
Toledo's convents have shaped marzipan for centuries, and in December the city's pastry shops fill their windows with coiled eels, half-moons and little figures, glazed golden and sold by weight for Christmas. Toledo's version is firm and almond-rich, with less sugar than many, and the best is made with Marcona almonds. Chef's tip: let the shaped pieces dry, uncovered, overnight before glazing; they hold their shape and the glaze sets glossy instead of soaking in.
- Total time
- 50 min
- Difficulty
- medium
- Serves
- 10
Ingredients
For the marzipan
- 9 oz blanched ground almondsvery finely ground, ideally Marcona
- 7 oz caster sugar
- ¼ cup water
- ½ tsp lemon zest (optional)finely grated
For the glaze
- 1 egg yolk
- 2 tbsp icing sugarfor dusting the surface
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Method
0/6 doneStep 1: Heat 7 oz caster sugar and ¼ cup water in a small pan over a medium heat, stirring until dissolved, then boil for 2 minutes without stirring, until the syrup is clear and slightly thick.
4 minStep 2: Take the pan off the heat and stir in 9 oz blanched ground almonds, plus the lemon zest if using, until it forms a soft, cohesive paste. Tip onto a board dusted with 2 tbsp icing sugar and knead lightly while warm until smooth. A common mistake is over-kneading, which makes the almond oil seep out and the paste greasy.
Step 3: Wrap and rest the paste at room temperature for 2 hours, or overnight, until firm enough to model.
Step 4: Shape the paste into 20 small pieces: half-moons, coils, little fish or simple ovals about 4 cm long, and score patterns with a knife. Leave on baking paper, uncovered, overnight to dry slightly.
Step 5: Heat the grill to high. Brush the tops with beaten 1 egg yolk and grill for 2–4 minutes, watching constantly, until the tops are glossy and golden brown in spots and the egg is set firm.
3 minStep 6: Cool completely and keep in an airtight tin for up to 2 weeks.
Nutrition per serving
- Calories
- 240 kcal
- Protein
- 5 g
- Carbs
- 25 g
- Fat
- 14 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mazapán de Toledo take?
- About 50 minutes in total: 40 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of blanched ground almonds?
- Ground cashews, same amount.
- What can I use instead of caster sugar?
- Caster sugar, same amount.
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Perfect for:Christmas